HomeAbout Chef CharlesTestimonialsHow it worksChef for hire Photo Gallery
HEALTHY OPTIONSSelect your menuBrunch

​Welcome to Entrees and sides

La. Jambalaya andouille, chicken and shrimp

Red beans and rice w/ andouille

Boudin balls  (Boudin is mix of ground pork and crawfish with Cajun blend and cooked white rice pan seared) with Creole sauce 

Slow baked and seasoned ribs with chipotle orange bbq sauce

Pepper steak and broccoli over brown rice 

Filet stuffed with crumbled blu cheese smoky  bacon and drizzled with demi

Chicken parm. Over linguine

Chicken cacciatore over pasta
Chicken Marsala 

Jamaican jerk roasted chicken served with red beans and rice and side of plantain chips (can be done with pork) over Black bean and rice

Turkey meatloaf served with mushroom and caramelize onion gravy

Chicken chasepeake crab crusted breast seared and finished in the oven
Garlic roast chicken with garlic wine sauce

Turkey bruschetta turkey breast sautéed and stuffed with spinach and bruschetta.

Seared turkey breast with cranberry cornbread stuffing  

Cornish game hen with plum stuffing and black raspberry coulis

Roasted red pepper stuffed with choice of ground turkey or beef served with creole sauce

Mexican casserole ground beef or turkey layered with tortillas chips, black beans, pico de gallo and Mexican cheese

Chicken or pork stir fry over rice

Grilled Chicken general tso over lo Mein

Assortment of sushi;
Shredded chicken - Veggie California- crab - shrimp

Homemade Meatballs with homemade marinara with pasta

Chicken Rum Sriracha
Seared marinated chicken topped wit mango salsa

Flounder or trout Pontchrtrain seared fish seasoned with sautéed tasso Cajun smoked ham 

Crawfish lasagna; fresh pasta rounds with lemon pepper ricotta w/ a Cajun cream

Shrimp etouffee’ over rice 

Shrimp creole over rice

Peel n eat crawfish (market plus shipping)

Blackened sword fish or sea scallops with roasted corn pico de gallo

Shrimp scampi over pasta

Shrimp and scallops caprese served with linguine and topped with fresh mozz. Cheese with fresh basil and diced tomato

Sea bass with lobster tails and grilled asparagus in a lemon wine sauce

Sea scallop sautéed in garlic and olive oil topped olives and parm cheese 

Roasted duck with crawfish beer sauce

Pheasant stuffed crab meat

Seared Tilapia with lemon pepper

Sautéed mussels with tomato garlic wine sauce over roasted veggie risotto 

Cajun pasta sautéed mix shrimp crawfish lump crab in tangy cream over penne and topped with melted Asiago cheese

Maryland Crab cake with remoulade (2 -4oz cakes or make it a trio with
 Shrimp cake with cocktail sauce and lobster cake with spicy tartar sauce )

Fish Tacos; seasoned cod sautéed with red beans ,peppers and  onions
Served with pickled cabbage


Oven roasted fingerling potato with fresh herbs

Twice baked Idaho with cheddar and smoked bacon

Baked mac n cheese with a choice of plain or chopped lobster

Baked Idaho with sour cream

Linguine or penne pasta

Garlic and chive whipped potato

Roast,sautéed or steamed zucchini and yellow squash

Roasted veggies squash,carrots and mushroom

Steamed broccoli/carrots or cauliflower

Sautéed parm cheese broccoli

Honey and ginger glazed carrots

Roasted whipped butternut and acorn squash

Grilled or steamed asparagus 

Asian sautéed green beans
Green beans almandine 

Sautéed garlic spinach 

Brown butter sautéed lime beans

Roasted or sautéed brown butter Brussel sprouts

Collard greens with bacon

Important  note: Certain items cannot be used for Daily Meals. Please discuss the menu with Chef Charles